Best 3 Honey Curry Sole Fillet Recipes
**Tantalize your taste buds with our exquisite Honey Curry Sole Fillet, a culinary masterpiece that harmonizes delicate sole fillets with an irresistibly aromatic honey curry sauce. This delectable dish promises a symphony of flavors, seamlessly blending the natural sweetness of honey with the subtle warmth of curry, complemented by a medley of aromatic spices. Savor the tender, flaky sole fillets, enveloped in a silky smooth sauce that effortlessly elevates this simple fish to an extraordinary culinary experience. For those seeking a vegetarian alternative, embark on a delightful journey with our equally enticing Honey Curry Tofu, where succulent tofu takes center stage, absorbing the delectable flavors of the honey curry sauce. Additionally, explore our versatile Honey Curry Chicken, a classic dish that transforms ordinary chicken into an exceptional main course, brimming with tantalizing flavors. Each recipe offers a unique culinary adventure, ensuring that every palate finds its perfect match.**
Check out the recipes below so you can choose the best recipe for yourself!
HONEY CURRY SOLE FILLET
Make and share this Honey Curry Sole Fillet recipe from Food.com.
Provided by Izzy Knight
Categories Canadian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- oven preheated 350F degrees.
- combine honey, mustard, curry,& butter in small bowl; mix well.
- lightly butter shallow baker; add sole fillets, slightly overlapping is good.
- Top side up.
- pour curry sauce on top; bake (uncovered) for 15-20 minutes.
- serve warm, with cilantro and roasted almond pieces on top.
- MM!
DOVER SOLE FILLETS WITH CASHEW CHUTNEY
This is an adopted recipe. I'd made it several times before actually adopting it, and have made changes to it to my tastes...
Provided by love4culinary
Categories Asian
Time 3h30m
Yield 8 fillets
Number Of Ingredients 16
Steps:
- For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
- Rinse fillets and pat dry-- make sure they are not slippery at all.
- Preheat oven to 375°F.
- Put olive oil in the bottom of a baking dish, tilt to coat bottom.
- Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
- Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
- Place fillet rolls seam side down in the oiled dish.
- Bake in preheated oven.
- Fish are done when they flake with a fork, about 30 minutes (watch closely; if your fillets are a little smaller or they are rolled a little bigger, the cooking time will vary).
- Serves 4- 8, depending on the size of your fillets- we serve 2 per person.
Nutrition Facts : Calories 380, Fat 21.2, SaturatedFat 3.4, Cholesterol 78.2, Sodium 702.1, Carbohydrate 13.7, Fiber 2.5, Sugar 2.2, Protein 36
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- For sauce:
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
Tips:
- For the best results, use fresh sole fillets. If using frozen fillets, thaw them completely before cooking.
- Be careful not to overcook the sole fillets. They should be cooked just until they are opaque and flaky.
- Serve the sole fillets immediately with your favorite sides. Some good options include rice, roasted vegetables, or a simple salad.
- You can also add other vegetables to the curry sauce, such as bell peppers, carrots, or zucchini.
- If you don't have any honey on hand, you can substitute another sweetener, such as maple syrup or agave nectar.
Conclusion:
Honey curry sole fillet is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The sole fillets are cooked in a flavorful honey curry sauce that is sure to please everyone at the table. Serve the sole fillets with your favorite sides, such as rice, roasted vegetables, or a simple salad. You can also add other vegetables to the curry sauce, such as bell peppers, carrots, or zucchini.
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